半干法制备辛烯基琥珀酸淀粉酯及其相关性质分析  

Preparation of Octenyl Succinic Starch Ester by Semi-Dry Method and Analysis of Its Related Properties

作　　者：韩墨 彭羽 于化鹏 吴修利 HAN Mo;PENG Yu;YU Huapeng;WU Xiuli(College of Food Science and Engineering,Changchun University,Changchun 130022,China)

机构地区：[1]长春大学食品科学与工程学院,吉林长春130022

出　　处：《食品科技》2021年第2期244-248,共5页Food Science and Technology

基　　金：吉林省教育厅“十三五”科学研究规划项目(JJKH20191190KJ);长春大学科研启动项目(2019JBD26L28);长春大学科研培育项目(2019JBC26L37)。

摘　　要：以食品级玉米淀粉为原料、碳酸钠为催化剂、辛烯基琥珀酸酐为酯化剂,采用半干法工艺制备辛烯基琥珀酸淀粉酯,研究反应条件对产品取代度的影响。结果表明:当Na2CO3用量2%,辛烯基琥珀酸酸酐乙醇稀释比1:2.5,反应温度130℃,反应时间120 min时制备的产品取代度为4.5460×10^(-3)。与玉米原淀粉相比,随改性淀粉取代度的增大,产品接触角逐渐增大,产品糊液的糊化温度降低,峰值黏度、热糊黏度和冷糊黏度均有所提高。Octenyl succinic starch ester was prepared by semi-dry process with food-grade corn starch as raw material,Na2CO3 as catalyst and octenyl succinic anhydride as esterification agent,the effect of reaction conditions on the degree of substitution(DS)was studied.The results showed when the dosage of Na2CO3 was 2%,the dilution ratio was 1:2.5,the reaction temperature was 130℃,and the reaction time was 120 min,the DS was 4.5460×10^(-3).Compared with corn starch,the contact angle of octenyl succinic starch ester increased with the increase of DS,the gelatinization temperature of the starch paste was reduced and the peak viscosity,hot paste viscosity and cold paste viscosity increased.

关 键 词：半干法工艺 辛烯基琥珀酸淀粉酯 接触角 黏度性质 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]